Nutritional Facts

Directions

Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.

For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.

Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.Yield: 8 servings.

Originally published as Spiced Pumpkin Custard Pie in Taste of Home
November 2011, p29

"<p>I made three of these pies for Thanksgiving. I am not a fan of pumpkin pie but my family loved this recipe. My mom said it was better than a lot of other pies she has had and vowed to eat all three! The recipe itself was extremely simple and straight forward. It didn't take long to make at all.</p>"